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Baked Panzanella Caprese

July 31, 2011

This is my new favorite lunch. It is so easy to make as it doesn’t require any measuring. When I make this for myself, I just use 1 or 2 tomatoes and a mini baking pan that fits one slice of bread perfectly. Original recipe can be found here.


3-5 tomatoes, thickly sliced

balsamic vinegar, for drizzling

Fresh mozzarella, thickly sliced (enough to cover the tomato layer)

1-2 garlic cloves, minced

handful fresh basil, chopped

olive oil, for drizzling

salt & pepper

4-8 slices crusty/bakery bread

Oven to 350. In baking dish, arrange tomato slices without overlapping. Drizzle with balsamic vinegar. Layer mozzarella slices on top of tomato slices. Top with garlic, basil, salt and pepper. Drizzle lightly with olive oil. Place bread slices on top as the final layer and drizzle with olive oil. Bake for about 20 minutes, until the bread is golden brown and cheese is melted. Let it set for 5 minutes before eating.

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